Knowing something about miso is a must for anyone interested in Japanese food. Miso is a fundamental element of Japanese cooking and is also being used more and more by chefs to prepare even non-Japanese dishes. One of the great things about miso is that you can make it yourself. Come to our class to find out how. As always, we will be using organic soy beans and premium Wajima sea salt. Participants will make 2 kilograms of miso to take home, and Chef Tateno will prepare a few simple dishes to show how miso can be used.
Time: February 11, 2017 (Sat.) 13:00~16:30
Cost: 5,000 yen (Material and facility usage fee)
What to bring: Apron and something to write with
Deadline: February 8, 2017 (Wed.) 11:00 AM

Location: Yanaka (Taito-ku) at a location convenient to both the Chiyoda Subway Line (6 minutes from Sendagi Station) and the JR Yamanote Line (8 minutes from Nippori Station).
Details will be provided to those who register for the class.

Cancellation Policy:
By the way, if you make a reservation, but later find that you cannot attend, please let us know as early as possible.
#Please note that payment of the participation fee will still be expected for a cancellation after the deadline and in the case of a simple failure to attend after making a reservation. Bank transfer details will be provided. A person who reserves a class spot, but then fails to attend, without notifying Kitchen Nippon, may be blocked from further participation. We have decided to implement this rule because we purchase materials for each class and late cancellations and no-shows result in wastage and make it difficult to hold the class fee down.

This class will be taught by Chef Machiko Tateno.

Sign up by:

1) Sending an email message to
2) Sign up   atmeetuplogonew